MAURINO – Region TOSCANA
Sensory profile and fatty acids composition defined by 34 EVOO samples of cultivar MAURINO.
Sensory profile
Descriptive statistic of fatty acids composition (n=34)
| MeanMAURINO | Standard deviationMAURINO | MeanMAURINO (TOSCANA ) | |
| Eicosenoic acid (%) | 0.26 | 0.03 | 0.26 |
| Eicosanoic acid (%) | 0.31 | 0.06 | 0.31 |
| Heptadecenoic acid (%) | 0.08 | 0.02 | 0.08 |
| Heptadecanoic acid (%) | 0.05 | 0.04 | 0.04 |
| Linoleic acid (%) | 8.02 | 1.10 | 8.16 |
| Linolenic acid (%) | 0.77 | 0.11 | 0.76 |
| Oleic acid (%) | 72.61 | 2.30 | 72.49 |
| Palmitic acid (%) | 14.68 | 1.40 | 14.65 |
| Palmitoleic acid (%) | 1.27 | 0.29 | 1.27 |
| Stearic acid (%) | 1.87 | 0.24 | 1.87 |
| Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022). | 433 | 111 | 424 |
| Total phenols (mg/kg)The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021). | 559 | 243 | 688 |